All the satisfaction of a classic burger night lands in a bowl here, no bun required — and honestly, you won't miss it. Caramelized sweet potato cubes, crisp romaine, juicy cherry tomatoes, tangy pickles, and seared beef come together in a way that feels indulgent and fresh at the same time. The patties themselves are seasoned with balsamic vinegar and fresh rosemary, which gives the beef a depth that goes way beyond a standard backyard burger. What really pulls everything together is the special sauce — a smoky, tangy blend of mayonnaise, tomato paste, apple cider vinegar, and coconut aminos that tastes like something you'd find at a restaurant. Coconut aminos is the key swap here, standing in for soy-based sauces and keeping the whole bowl grain-free and compliant without sacrificing any of that savory umami punch. The recipe makes 4 bowls, so it's a solid weeknight dinner that feeds the whole table without a lot of fuss. Sliced avocado on top is optional, but highly recommended.
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Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp of the avocado oil, 1/4 tsp of the salt, and 1/8 tsp of the black pepper on a baking sheet, spreading them in a single layer. Roast for 22–25 minutes, flipping once halfway through, until the edges are caramelized and the cubes are tender when pierced with a fork.
While the sweet potatoes roast, make the special sauce. In a small bowl, whisk together the mayonnaise, tomato paste, apple cider vinegar, coconut aminos, smoked paprika, and 1/4 tsp salt until smooth. Refrigerate until ready to serve.
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